Ingredients
Method
Steep the flavors
- In a medium saucepan, add milk, half the sugar, and the cinnamon stick. Heat gently until steaming (don’t let it boil).
- Add basil leaves, press them into the milk, cover, and let steep for 30 minutes.
Prepare the custard
- In a bowl, whisk egg yolks with the remaining sugar until pale and creamy.
- Slowly pour the warm milk mixture into the yolks while whisking.
- Return everything to the saucepan and cook on low heat, stirring until the custard thickens enough to coat the back of a spoon.
Strain and chill
- Strain the mixture through a fine sieve to remove basil and cinnamon.
- Stir in cream, vanilla, and a pinch of salt.
- Cover and refrigerate for at least 4 hours (overnight is even better).
Churn the ice cream
- Pour the chilled mixture into an ice cream maker and churn according to its instructions.
- Transfer to a freezer-safe container and freeze until firm (about 4–6 hours).
Serve
- Scoop into bowls, sprinkle with a little cinnamon, or add a basil leaf for garnish.
Notes
- Fresh basil is key — dried basil won’t work here.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for about 3–4 hours until creamy.
- Use pasteurized eggs if you’re cautious about raw yolks.
- For a dairy-free twist, coconut milk works well instead of cream and milk.